2 large eggplants
2 Tbsp olive oil
2 Tbsp whole wheat breadcrumbs
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder
1 jar marinara sauce (25 oz.)
1/2 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese
2 Tbsp fresh basil (optional to sprinkle on top)
1. Preheat oven to 400 degrees F. Slice eggplant into 1/4" slices (discard the ends). Combine breadcrumbs, dried basil, dried oregano, and garlic powder together in a small bowl. Lightly brush each eggplant slice with olive oil, and sprinkle the tops with about 1 tsp of the breadcrumb mixture.
2. Place slices onto baking sheet sprayed with nonstick cooking spray. Bake for 25 minutes (or until softened).
3. Spray casserole dish lightly with nonstick cooking spray. Cover the bottom with 1 cup marinara sauce.
4. Place 5-8 (depending on size of casserole dish) of the cooked eggplant slices on top of marinara sauce. Spread another 1 cup marinara on top of eggplant, followed by 2 Tbsp shredded mozzarella and 2 Tbsp grated parmesan. Repeat the same steps two more times (should be three total layers). Use remaining cheese on final layer and bake for 30 minutes on 400 degrees F. Sprinkle with fresh basil and enjoy!